Sweet Potato Mash and a Jerk

Tonight we made Jamaican Jerk chicken with sweet potato mash and grilled brussels sprouts. I had this sweet potato mash for Thanksgiving this year and absolutely loved it. And since we get a very mild winter in Vancouver, it is easy to use the barbecue all year round. The spicy chicken and winter vegetables made for a great January meal.

My brother Steve, who is a great cook, taught me how to make these brussel sprouts a few years ago. Since then, I make them all the time. With that added quick sear, it is delicious!

Chicken Marinade:
1/2 cup Soy Sauce
1/4 cup Lime Juice
1 Tbsp Honey
1 Clove of Garlic
1 Tbsp Brown Sugar
Hot Sauce to taste
Jamaican Jerk Spice
Marinade the chicken for 1-2 hours with the above ingredients. Grill on the barbecue while coating with leftover marinade a few times. Add more Jamaican Jerk Spice directly on chicken while on barbecue.

Ingredients for Sweet Potato Mash:
2-3 Sweet Potatoes
2 Tbsp Honey
2 Tbsp Lime Juice
1 Tbsp Butter
1 Tbsp 1% Milk
Salt/Pepper to taste
Peel potatoes and cut into bite sized chunks. Microwave in water for about 5-7 minutes. Drizzle with lime and honey and bake on cookie sheet in the oven on 350 for about 30 minutes or until soft. Place soft potatoes in a sauce pan and add remaining ingredients. Heat on low until smooth.

Ingredients for Brussels Sprouts:

10-20 Brussels Sprouts
Olive Oil
Salt/Pepper to taste
Boil Brussels Sprouts in a pot for 5-7 min until mostly cooked through. Strain and let cool for 5 min. Slice in half all the sprouts in half. Heat pan on med and drizzle with olive oil. When pan is hot, add sprouts (flat side down) to pan to sear. Let each one sear for approx 2 min or until golden brown. Remove and place on plate. Add salt and pepper to taste.